When your children need a fuel stop after playing in the garden, treat them to a delicious, seasonal chilled treat. These homemade berry and yogurt pops are much more nutritious and delicious than the sugar filled varieties that you buy in the shops. This recipe by Fit Fun and Delish makes particularly beautiful popsicles, which makes them all the more tempting for little lolly lovers. The Greek yogurt may be a little tart for younger children but you can add more natural honey to sweeten things up. For a list of alternative Popsicle fillings click HERE. All the beautiful images in this post are ©Ana Frias 2013.
We discovered this recipe on the Fit, Fun and Delish blog. Arizona based blogger Ana Frias dreamed up this ice pop recipe to combat 115 degree heat in her home town. As a photographer, fitness enthusiast and mother of two Ana’s blog is a destination for you if you are looking for inspiring but healthy meal ideas. All of her recipes looks stunning and are practical options for real world cooks. You can follow Ana on instagram for tempting daily food gawking.
BERRY ICE POPS RECIPIE – Courtesy of Fit, Fun and Delish
(Makes 10 pops)
- 16 oz/450g non-fat plain Greek yogurt
- 3 Tablespoons of honey
- 1 Teaspoon of vanilla extract
- 4 oz/120g Blueberries
- 4 oz/120g Raspberries
- Create the mixture in two stages to achieve this stunning colour combo.
- Mix the Greek yogurt, honey and vanilla extract until well blended with a spoon. Be careful not to crush the berries and stain the yogurt. Give it a quick taste to test.
- Transfer half of the yogurt mixture into the ice pop moulds. Using a toothpick or skewer push some of the whole berries towards the bottom of the mould. Freeze these pops for 15 minutes to harden this layer slightly.
- Puree the rest of the mixture in your blender to achieve the vibrant berry colour. Add this mixture to your half full ice pop moulds and freeze for another 3-4 hours before eating.
Moulds for ice pops can be purchased cheaply from your local kitchen store or from the internet but make sure you opt for a BPA free plastic. A Martha Stewart tip for trying your own flavours…adding sugar will act like a lubricant between the ice crystals and lower the freezing point. This will give them a soft, smooth texture if you find that they are a bit hard.